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Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

2013; Elsevier BV; Volume: 96; Issue: 1 Linguagem: Inglês

10.1016/j.meatsci.2013.08.007

1873-4138

José M. Lorenzo, Jorge Sineiro, Isabel R. Amado, Daniel Franco,

Protein Hydrolysis and Bioactive Peptides

In this study four natural extracts from tea (TEA), grape (GRA), chestnut (CHE) and seaweed (SEA) with potential antioxidant activity were evaluated in pork patties. During 20 days of storage in modified atmosphere packs at 2 °C, pH, colour, lipid oxidation and microbial spoilage parameters of raw minced porcine patties were examined and compared with a synthetic antioxidant (BHT) and control (CON) batch. Due to their higher polyphenol content, GRA and TEA extracts were the most effective antioxidants against lipid oxidation, also limiting colour deterioration. In addition, both natural extracts led to a decrease of total viable counts (TVC), lactic acid bacteria (LAB), Pseudomonas and psychotropic aerobic bacteria compared to the control. Among the four natural compounds tested, tea and grape extracts showed the most potential as alternatives to commercial antioxidants, for increasing the quality and extending the shelf-life of porcine patties.